Charred Cabbage Lentil Salad with Balsamic Onions and Olives
Ingredients
- 1.5 cups dry lentils
- vegetable broth (for cooking)
- 3 carrots, peeled and finely diced
- 3 cups sliced red cabbage
- 1 onion, thinly sliced
- 1 tbsp balsamic vinegar
- 1/2 cup sliced kalamata olives, packed
- 2 tsp dried oregano
- 1 tbsp dried parsley
- 2 tsp za'atar seasoning
- Salt (to taste)
- Garlic powder (to taste)
- Fresh parsley or herbs of choice (optional, for serving)
Lemon vinaigrette
- Juice of 1/2 lemon
- 1 tsp vinegar
- 1/4 cup olive oil
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 2 tsp agave or maple syrup
- 2 tsp Dijon mustard
Preparation
Whisk together the lemon vinaigrette ingredients in a small bowl
Cook lentils in vegetable broth by bringing to a boil then reducing heat to a low simmer covered until al dente without overcooking Drain any liquid and spread lentils on a baking tray to cool
Cook onions in a skillet with 1 tablespoon oil seasoned with salt and garlic powder until translucent adding vegetable broth if too dry Then add balsamic vinegar and cook gently stirring occasionally until slightly browned
Sauté carrots in a small amount of oil and broth for 3-5 minutes until crisp-tender then transfer to a plate Add cabbage to the same pan season with salt garlic powder dried oregano and dried parsley and add a small amount of oil Cook over medium-high heat until wilted and slightly browned stirring as needed to prevent burning
Assemble the salad by combining lentils onions carrots and cabbage in a large bowl Add olives za'atar seasoning and some of the dressing then toss Reserve any leftover dressing
Taste and adjust seasoning with additional lemon juice or garlic powder if desired Add chopped fresh herbs
